Further Applications of Membrane Filtration in Dairy Processing

O’Mahony, James A.; Tuohy, J. J.

doi:10.1002/9781118457009.ch11

Cited by 9 publications

(4 citation statements)

References 112 publications

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“…Traditionally, both MF and UF of milk are performed at temperatures of 45–55 °C [ 21 ], with associated advantages of higher initial fluxes, resulting from lower viscosity and efficient removal of whey proteins [ 19 , 22 ]. However, the filtration of milk within this temperature range can cause issues with fouling and the growth of thermophilic bacteria.…”

Section: Cold Microfiltration In Dairy Processingmentioning

confidence: 99%

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Kelly

Crowley

O’Mahony

2021

Foods

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Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved microbial quality and reduced fouling, allowing for extended processing times, improved product quality and opportunities for more sustainable processing. Performing microfiltration of skim milk at low temperatures also alters the protein profile and mineral composition of the resulting processing streams, allowing for the generation of new ingredients. However, the use of low processing temperatures is associated with high mechanical energy consumption to compensate for the increased viscosity, and thermal energy consumption for inline cooling, impacting the sustainability of the process. This review will examine the differences between warm and cold microfiltration in terms of membrane performance, partitioning of bovine milk constituents, microbial growth, ingredient innovation and process sustainability.

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Section: Cold Microfiltration In Dairy Processingmentioning

confidence: 99%

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Kelly

Crowley

O’Mahony

2021

Foods

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“…It is the most common choice of the dairy industry (Samuelsson et al . 1997; O'Mahony and Tuohy 2013; Schäfer et al . 2019a).…”

Section: Process Factors Influencing MCC Compositionmentioning

confidence: 99%

“…Microfiltration carried out at 50°C is called warm MF, and facilitates good permeate flux and efficient serum protein removal from MCC. It is the most common choice of the dairy industry (Samuelsson et al 1997;O'Mahony and Tuohy 2013;Sch€ afer et al 2019a). To isolate b-casein from milk, to reduce thermophilic microbial growth in MCC, to reduce fouling, to generate MF permeate with a protein profile close to that of human milk (casein:serum protein ratio = 40:60) or to prevent serum protein denaturation, MF can be carried out at low temperatures (i.e.…”

Section: Temperaturementioning

confidence: 99%

Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

Tobin

Fenelon

McSweeney

et al. 2021

Int J of Dairy Tech

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Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality. Herein, factors affecting the composition of MCC, different methods to preserve MCC as well as the application of MF in tailoring the composition and quality of cheese milk and resultant cheeses are reviewed.

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“…During cheese production, almost all the lactose and most of the oligosaccharides in milk are transferred into whey, thus whey‐based dairy streams represent a potential source of natural milk oligosaccharides for food applications (Mehra et al ., ). Deproteinised and delactosed whey permeate are the two most commonly used starting materials in the development of processes for the recovery of oligosaccharides from dairy streams (Mehra & Kelly, ; O'Mahony & Tuohy, ). Similarly, Oliveira et al .…”

Section: Future Applications Of Delactosed Permeatementioning

confidence: 99%

Delactosed permeate as a dairy processing co‐product with major potential value: a review

Oliveira

Puri

Fenelon

et al. 2018

Int J of Food Sci Tech

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Delactosed permeate (DLP) is the co-product generated during the separation of pre-crystallised lactose from milk and whey permeates. DLP production has grown with the increased production of high protein content ingredients such as whey protein concentrates and isolates. Although DLP is nutritionally rich, with approximately 0.5-1.5, 68-70, 9-10 and 8-9 g/100 g dry matter of protein, total sugars, total mineral and organic acids, respectively, it is still currently underutilised, mostly for animal feed or energy production. There are a number of novel, promising and sustainable DLP-derived food and non-food applications which are the subject of current research. Therefore, there exists the opportunity to exploit this dairy co-product in the development of new value-added ingredients. In this comprehensive review, DLP production, processing challenges and potential applications are discussed, along with identification and assessment of selected strategies for the valorisation of DLP.

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Further Applications of Membrane Filtration in Dairy Processing

Cited by 9 publications

References 112 publications

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

Delactosed permeate as a dairy processing co‐product with major potential value: a review

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